Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***YOGURT SAUCE***
   1      cup           plain yogurt
   2      tablespoons   chopped fresh coriander
   2      cloves        garlic -- finely chopped
   1                    fresh jalapeno pepper -- (seeded), finely
                        -- chopped
                        salt -- to taste
                        ***BIRYANI***
   3      tablespoons   butter
   1 1/2  teaspoons     whole cumin seeds
     1/2  cup           chopped fresh shiitake mushroom caps
                        (1 oz - 30 grams mushrooms)
     1/4  cup           finely chopped cabbage
     1/4  cup           finely chopped carrots
     1/4  cup           fresh or frozen peas
   1      cup           basmati rice -- washed
   1      teaspoon      vinegar
     1/2  teaspoon      salt
   3                    whole         cloves
   2                    brown cardamoms -- cracked open
   1                    bay leaf
   1      stick         cinnamon -- (2 inch)
     1/4  cup           raisins -- coarsely chopped
     1/4  cup           cashews
     1/4  cup           chopped fresh corainder

Preparation:

From the Patel family of the Indian Rice Factory, 414 Dupont St., who have been making this wondrous specialty for Toronto Taste for several years. The yogurt sauce, spiked with jalapeno and coriander, makes a luscious accompaniment. This would go well with any grilled food, curries or roast meat and/or vegetables. Brown cardamom pods are sold in the international foods section of most supermarkets. At the restaurant, this is served topped with crispy fried onions - a traditional East Indian garnish. You can buy them ready-made at grocery stores in Little India and at House of Spice in Kensington market. For yogurt sauce, in blender, pur‚e yogurt, coriander, garlic and jalapeno. Add salt. Set aside. For biryani, in skillet, melt 2 tablespoons butter over medium heat. Cook 1 teaspoon cumin seeds 1 minute, stirring. Stir in mushrooms, cabbage and carrots; cook 3 minutes, stirring occasionally, or until carrots are softened. Remove from heat. Stir in peas. In heavy-bottomed medium saucepan, bring 2 cups water to boil. Stir in remaining butter and cumin seeds, rice, vinegar, salt, cloves, cardamom pods, bay leaf and cinnamon stick. Cover, reduce heat to low and cook 25 minutes or until rice is tender and liquid absorbed. Turn heat off. Spoon vegetable mixture on top of rice in saucepan; let stand, covered, about 5 minutes. Add raisins and cashews to dry skillet; cook over medium heat, stirring, 3 minutes or until cashews are golden and fragrant. Add to rice; gently mix vegetable mixture, raisins and cashews into rice. Transfer to serving dish. Remove and discard bay leaf, cardamom pods, cinnamon stick and cloves. Drizzle with 1/2 cup yogurt sauce. Sprinkle with coriander. (You can also crown with crisp fried onions, if desired.) Serve with remaining yogurt sauce on side. Makes 4 to 6 servings.